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Pizzoccheri

Pizzoccheri

Main dishes

The Valteline dish: buckwheat-based pizzoccheri, cooked with Milan cabbage and potato, layered with Casera cheese, and topped with garlic and sage-i…

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At a glance: serves 5 people, 1 hr 10 min total (20 min prep, 40 min cook time and 10 min resting), difficulty: medium.

Recipe from Airon90, Popo le Chien, CommonsDelinker, adapted by Recette de cuisine · · updated on

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Pizzoccheri are a specialty of the Valtellina region in Italy. This recipe allows you to make them at home.

Ingredients and directions

  • Prep time20 min
  • Cook time40 min
  • Resting10 min
  • Total1 hr 10 min
  • DifficultyMedium
  • Cooking methodsaucepan, frying pan
  • Vegetarian

Ingredients

5 people
  • $1.05
  • $0.69
  • $2.31
  • $0.36
  • $0.63
  • $0.33
  • $0.03

Directions

  1. To make the dough from scratch, mix the two flours with the salt and enough water to create a smooth dough. Then, roll it out and cut it into strips. ≈ 8 min
  2. Cook the chopped cabbage and potatoes in a large amount of salted water for about 5 minutes, then add the pizzoccheri.
  3. While that’s happening, melt the butter in a pan and sauté the garlic and sage.
  4. Continue to cook for about ten more minutes, then drain.
  5. Alternate between a hot pasta dish with vegetables and grated cheese, and pour the fragrant butter over it. Season with pepper. ≈ 2 min
  6. Serve very hot, with a Valtellina wine. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 500 g of pizzoccheri (or a dough made with 333g of buckwheat flour, 166g of white flour, and water)
  • 400 to 500g of Milan cabbage, chopped
  • Two garden potatoes
  • 250 g of butter
  • 250 g of aged Casera cheese
  • 250 g of Casera (or Fontina) cheese
  • 4 cloves of garlic
  • wise
  • black pepper
  • salt

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